Frozen dessert compositions and products

ABSTRACT

The invention is directed compositions which are capable of being converted to frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are either aerated or quiescently frozen. The dessert products are highly stable to heat shock with a high degree of creaminess. The compositions are composed of a source of milk protein, sweetening agent, partially hydrolyzed starch, and water. Preferably, the compositions are composed of only natural ingredients without added stabilizing gums. Also provided is a method of making the frozen dairy dessert products and a method of preparing a yogurt premix for preparing aerated frozen yogurt desserts.

CROSS-REFERENCE TO RELATED APPLICATIONS

This patent application is a continuation-in-part of U.S. ApplicationSer. No. 07/636,229, filed Dec. 31, 1990, now U.S. Pat. No. 5,112,626.

BACKGROUND OF THE INVENTION

Frozen dairy dessert products such as ice cream, ice milk, milk shakes,sherbet, yogurt, sorbet and the aerated versions thereof, are populardue to their convenience, wide spread availability, nutritive value andappealing forms, flavors, and colors. Such dairy desserts may range infat content from 0.01-18 wt-%. A weight conscious society has furtherpopularized non-fat and low fat preparations. In addition to consumerexpectations of flavor, appearance, and in particular the physicalproperties of embodiments such as aerated frozen dessert products, thenature and composition of these products are regulated by variousstandards of identity promulgated by the U.S. Food and DrugAdministration and the individual states. The combination of rigidconsumer acceptance criteria, regulatory standards and the complexnature of the interactions which produce an acceptable frozen dessertproduct, make it difficult to formulate an aerated frozen dessert havingimproved characteristics, particularly when formulating a reduced ornon-fat product containing only natural components and ingredientswithout added traditional stabilizing gums.

The foregoing factors are also true for quiescently frozen dairy dessertproducts such as ice cream bars, novelty dessert bars, yogurt bars, icemilk bars, fudge pops and the like. That is, it is difficult toformulate quiescently frozen desserts which have improvedcharacteristics and which also contain only natural ingredients, containno added stabilizers and have a reduced fat content.

It is particularly desirable for frozen dessert products to be stableagainst "heat shock," which is cyclic conditions of partial thawing andrefreezing which occur during typical storage, shipping and handling offrozen dairy desserts. These cycles of fluctuating temperatures promoteice crystal growth in the dessert product, and a resultant grittytexture to the product. The gritty texture and mouthfeel, and diminishedappearance detract from the overall general quality of the product.

Stabilizing gums and emulsifiers have been used in an attempt to improvethe heat shock stability of frozen food products. Examples ofstabilizing gums which have traditionally been used in ice cream includegum acacia, guar gum, locust bean gum, carrageenan, and the like. Oftenmicrocrystalline cellulose and carboxymethylcellulose are used incombination with the stabilizing gums to maximize their functionaleffectiveness. Emulsifiers help provide stability by facilitating theformation of an interface between the aqueous phase and the fat phase.Milk and egg yolks are both sources of natural emulsifiers. Commerciallyavailable emulsifiers are generally derived by chemical reaction withnaturally occurring glycerides. See for example, U.S. Pat. No. 3,800,036(issued Mar. 26, 1974) and U.S. Pat. No. 3,809,764 (issued May 7, 1974)to Gabby et al., and U.S. Pat. No. 4,552,773 to Kahn et al. (issued Nov.12, 1985). In U.S. Pat. No. 4,400,405 to Morley et al. (issued Aug. 23,1983), low fat aerated frozen soft-serve dairy desserts containing highlevels of stabilizers, emulsifiers and polyhydric alcohols are provided.U.S. Pat. No. 4,497,841 to Wudel et al. (issued Feb. 5, 1985) disclosesreduced fat, aerated frozen dairy desserts prepared with added wheyprotein concentrate to partially replace the milk solids non-fat, andcontaining fructose rather than sucrose as the sweetening agent, withadded emulsifiers and stabilizers to improve the body and texture of thefrozen desserts. U.S. Pat. No. 4,874,627 to Greig et al. (issued Oct.17, 1989) discloses non-fat frozen dairy dessert compositions whichincorporate stabilizers and contain at least some caramelized milksolids. In combination with stabilizers, high levels of corn syrupsolids have been added to low-fat frozen dessert compositions in anattempt to avoid lactose crystallization and overcome sandiness fromhigh lactose levels, as disclosed in U.S. Pat. No. 3,345,185 to Pisaniet al. (issued Oct. 3, 1967).

Though gums improve stability, the use of gums presents severaldrawbacks. The quantity of stabilizing gums required to provideeffective heat shock stability often produces a frozen dessert productwhich has an unacceptable greasy and/or gummy mouthfeel. In addition,although stabilizing gums may be derived from naturally-producedsubstances, consumers tend to perceive a product which contains gums tocontain artificial rather than all natural ingredients.

Ultrafiltration of the milk component of dairy desserts has been used inan attempt to reduce lactose crystallization in the frozen dessertproducts. G.B. Pat. No. 1,444,143 to Aktiengesellschaft de DanskeSukkerfabrikker (Inventor O.J. Olsen; published Jun. 30, 1976) disclosespreparing frozen desserts by subjecting skim milk or whey concentrate toultrafiltration to concentrate the milk solids and reduce the ratio oflactose to milk protein, with the addition of stabilizers andemulsifiers to the dessert compositions.

U.S. Pat. No. 4,840,813 to Greenberg et al. (issued Jun. 20, 1989) alsodiscloses low and non-fat dairy desserts prepared with ultrafilteredskim milk. To provide fat-like benefits for improved heat shockstability, high levels of whey protein concentrate, being at least 50%undenatured, are added to the compositions to provide a whey protein tocasein ratio dramatically different than that observed in milk.

Therefore, an object of the present invention is to provide acomposition comprising all natural ingredients without added stabilizinggums, which is capable of being processed into an aerated frozen dairydessert product. Another object is to provide aerated frozen dessertswhich are heat shock stable over a range of fat content, and which havea high degree of creaminess, and organoleptic qualities comparable tohigh fat frozen desserts such as ice cream. Yet another object is toprovide a method of making the dairy dessert compositions and frozendairy dessert products of the invention. Yet another object of theinvention is to provide a quiescently frozen dessert product with thesecharacteristics.

SUMMARY OF THE INVENTION

These and other objects are achieved by the present invention which isdirected to compositions for preparing aerated and quiescently frozendairy desserts from all natural ingredients, and the process forproducing the compositions and frozen dessert products. The aeratedfrozen desserts have improved stability and creaminess with organolepticqualities comparable to high fat frozen desserts such as ice cream,regardless of actual fat content. Preferred embodiments include aeratedfrozen ice cream and yogurt desserts. Preferred embodiments also includethe above compositions which are quiescently frozen.

The compositions are composed of a source of milk protein, a sweeteningagent, a partially hydrolyzed starch component, and water. Thecompositions preferably contain only natural ingredients and are free ofadded stabilizing gums. The effective proportions of the four componentsof the composition combine to provide stability for the frozen dessertproducts under typical distribution conditions. The compositions containgreater than about 6 wt-% partially hydrolyzed starch having a preferreddextrose equivalent (DE) value of less than about 36 DE, and aneffective amount of milk protein to provide an aerated frozen dairydessert with enhanced stability against heat shock, and creaminess withsubstantially reduced iciness similar to high fat ice cream. The milkprotein component preferably has a casein to whey protein ratio which isthe same or similar to that found naturally in skim milk, or about 4:1.The compositions contain water in an amount effective, preferably about10-65 wt-%, to achieve a total compositions further contain less thanabout 6 wt-% lactose, and may contain about 0.01-18 wt-% butterfat. Thecomposition and dessert products may optionally include a source ofnatural emulsifying agent, such as egg yolk, to facilitateemulsification during processing. The overrun, or amount of airincorporated into the aerated frozen dessert product as a percent of thevolume of the unfrozen dessert composition, is about 15-120%, preferablyless than about 60%.

It has surprisingly been found that the above-described compositionworks well for quiescently frozen dessert products. The quiescentlyfrozen dessert product may have an overrun of less than 10% to 120% orgreater. Preferably, the overrun is up to 30%, more preferably less than15%.

The term "frozen," as used herein, means that the product is solidifiedunder freezing conditions, with or without air incorporation and with orwithout agitation, to a hardpack, or a soft, semi-fluid, or spoonableconsistency. As used herein, the term wt-% refers to the weightpercentage of the ingredient in relation to the total weight of thecomposition, mixture, or product, whichever applies. The term"quiescently frozen" as used herein means that the product has beenstatically frozen, that is, frozen without the accompaniment of stirringor agitation.

DETAILED DESCRIPTION OF THE INVENTION

The dairy dessert compositions of the invention may be used to providefrozen, aerated dessert products, such as ice cream and yogurt desserts,which possess organoleptic characteristics of high-fat ice cream. Theall-natural ingredient compositions and dessert products contain milkprotein, a sweetening agent, partially hydrolyzed starch, and water. Thecompositions and dessert products are free of added stabilizing gumswhich have traditionally been added to frozen desserts.

The dairy dessert compositions of the invention may likewise be used toprovide quiescently frozen dessert products such as ice cream bars,novelty dessert bars, yogurt bars, ice milk bars, fudge pops and thelike which passes organoleptic characteristic of high-fat products. Thequiescently frozen products contain all of the above-enumeratedcharacteristics.

Although it is not meant to be a limitation of the invention, it isbelieved that several compositional factors contribute to the stabilityof the aerated frozen desserts to heat shock. Some of these factorsinclude the addition of milk protein and of partially hydrolyzed starch.The proportions of the ingredients, as for example, partially hydrolyzedstarch to milk protein, and partially hydrolyzed starch to sweeteningagent, also enhance the stability of the desserts. Other factors whichcontribute to the stability of the desserts will be apparent from thefollowing discussion and examples.

A source of milk protein is added to the compositions as a source ofhigh molecular weight compounds to provide body and texture to thedessert compositions, and decrease sensitivity to temperaturefluctuations and increase stability to heat shock of the aerated frozendessert products. Primarily, milk proteins include casein and wheyprotein. It is preferred that the milk protein component has a casein towhey protein ratio according to that found naturally in skim milk, orabout 4:1. The dessert compositions contain at least about 4 wt-%,preferably about 4-20 wt-% milk protein, more preferably about 5-12wt-%, most preferably about 6-10 wt-%. Milk protein may be derived fromany suitable milk source, as for example, skim milk, condensed skimmilk, ultrafiltered skim milk concentrate or retentate, nonfat dry milkpowder, lactose-reduced nonfat milk, milk protein isolate, and the like.Milk protein substitutes such as milk protein, casein, soy milk, soyprotein, milk replacers, and the like, may also be used. Whole milk andbuttermilk may also be added.

It is preferred that at least a portion of a skim milk ingredient isconcentrated by means of an ultrafiltration technique as described, forexample, in L.E. Applegate, Chem. Enq. Jun. 11, 1984, pages 64-89; andGreat Britain Patent No. 1,444,443 to Aktiengesellschaft DE DanskeSukkerfabrikker (published Jun. 30, 1976), the disclosures of which areincorporated by reference herein. It is preferred that theultrafiltration will concentrate the total solids in the skim milkcomponent from about 9 wt-% to about 20-23 wt-%, and reduce the lactoseto milk protein ratio, to provide a skim milk retentate which has afive-fold increase in the concentration of the high molecular weightcomponents such as protein, more commonly known as UF5X skim milk.Higher or lower concentration levels of ultrafiltered skim milk, such aUF 3-7X skim milk retentate may also be used in the presentcompositions. Reduction in the amount of lactose in the dessertcompositions decreases the potential for development of a sandy texturein frozen dessert products.

The compositions also include a partially hydrolyzed starch componentwhich is an acidic or enzymatically hydrolyzed starch material, as forexample, potato starch, corn starch, wheat starch or rice starch, whichwill provide thickening or body to the composition. The compositionsinclude about 6-16 wt-% partially hydrolyzed starch having a dextroseequivalent (DE) of about 5-35, preferably about 10-30 DE, with an about15-26 DE partially hydrolyzed corn starch being more preferred.Compositions prepared according to the invention but which contain cornsyrup having a DE value of higher than about 36 DE tend to have anunacceptably thin consistency, an unacceptably high degree of sweetness,and a high level of heat shock instability. Corn syrups having a valueof less than about 36 DE have been found to provide dessert compositionsand products having improved heat shock stability and creaminess whilehaving an acceptable level of sweetness.

The higher amount of partially hydrolyzed starch material relative tothe milk protein component in the compositions also contribute to theenhanced stability of the frozen dessert products to heat shock. Theratio of partially hydrolyzed starch to milk protein in the compositionsis about 0.8-2.75:1, more preferably about 1-2:1.

A premix composition suitable for preparing the dairy dessert products,may include about 6-16 wt-% partially hydrolyzed starch, preferably acorn syrup solid derived from a corn syrup having a dextrose equivalentof about 5-35, preferably about 10-30 DE, more preferably about 15-26DE, and an effective amount of milk protein to provide a ratio ofpartially hydrolyzed starch to milk protein of about 0.8-2.75:1. It ispreferred that milk protein is present in the premix in an amount ofabout 4-20 wt-%, more preferably about 5-12 wt-%, most preferably about6-10 wt-%. An effective amount of sweetening agent and water may becombined with the premix to provide the dessert compositions of theinvention. In an alternative embodiment, the premix may be cultured toprovide a yogurt premix for use in forming the yogurt dessert product.In this instance the premix can contain at least a source of butter fat,a source of milk protein and active yogurt culture. The culture premixmay be combined with the other ingredients of the composition,preferably in an amount of from about 5 to 80 wt-%, to form the finalmixture.

The dessert compositions further include a natural or artificialsweetening agent such as sucrose, fructose, aspartame, and the like. Thecompositions may include about 0.001-18 wt-% sweetening agent, beingpreferably sucrose.

The compositions contain about 30-44 wt-% total solids, and about0.01-18 wt-% butterfat. Optionally, cream and/or a blend of egg yolkwith sugar, may be added to the compositions for flavor enhancement. Eggyolk is beneficial as a natural emulsifier, and incidentally to improvethe stability of the frozen dessert products. Other ingredients whichmay be added to the compositions and dessert products of the inventioninclude, as for example, flavorings, condiments such as nuts, fruits,and candies, and colorings.

Optionally, after aging, the desserts mixture may be spray-driedaccording to any suitable method, and the composition laterreconstituted and aerated to make a frozen dessert product. Also, thecomposition could be prepared with dry blended ingredients and laterreconstituted to produce convenient frozen desserts suitable, forexample, in food service applications.

The products may be in the form of, for example, a hard-frozen,bulk-packaged dessert, a soft-serve dessert, a milk shake dessert, andthe like. The amount of overrun of the frozen dessert products may beabout 15-120%. To provide a dessert product having the qualities of ahigh quality aerated frozen ice cream dessert product, it is preferredthat the dessert has an overrun of less than about 60%.

The products may also be in the form of quiescently frozen dessertproduct such as a bar, a novelty bar, or pops and the like. The amountof overrun of quiescently frozen dessert products may be from less than10% to more than 120%, preferably up to 35%, more preferably up to 15%.

The dessert products of the present invention have improved stabilityand are capable of retaining organoleptic properties similar to high fatfrozen desserts, such as creaminess, smoothness, and taste and retainthese properties for the shelf-life of the product, under conditions oftypical frozen dessert storage, distribution and handling, especiallyconditions related to heat shock. In particular, the frozen dessertproducts are substantially reduced in iciness, have a texture which issmooth with a substantially reduced amount of large ice crystals, andhave a mouthfeel which mimics that of high fat frozen desserts such asice creams being substantially smooth without grittiness.Advantageously, the improved stability to heat shock of the presentdessert products allow the dessert products to be produced anddistributed nationally and internationally from a single location.

The invention will be described with reference to various specific andpreferred embodiments and techniques. However, it should be understoodthat many variations and modifications may be made while remainingwithin the spirit and scope of the invention.

EXAMPLE I Protocol for Preparing Frozen Dessert Products

Frozen aerated ice cream and yogurt desserts were prepared by mixingtogether the ingredients according to the weight percentages (wt-%)indicated in the Tables as shown below, to make 10,000 lbs. batches.Ingredients in liquid form were used to facilitate blending, althoughdry ingredients may be used.

The listed ingredients, other than vanilla, yogurt premix, condiments,flavoring and coloring, were placed in a blend tank and stirred untilthe mixture was thoroughly blended. To facilitate mixing of theingredients, the UF5X skim milk retentate was first blended with aportion of condensed skim milk in a ratio of about 85:15, respectively.The mixture was pasteurized by high temperature short time (HTST)pasteurization at about 180° F. for approximately two minutes, followedby two-stage homogenization at about 1500 psi. during the first stageand about 500 psi. during the second stage. Pasteurization may be bybatch method, HTST, or any suitable method. The mixture may behomogenized according to any suitable method.

The mixture was then cooled to about 40° F. The vanilla aliquot was thenadded. For preparation of yogurt desserts, the indicated aliquot ofyogurt premix, as prepared according to the protocol described inExample II, was added. The dessert mixtures may be aged, or held, for0-24 hours. The mixtures for the examples herein were held for about4-16 hours at about 40° F.

The mixtures were then placed into a standard ice cream freezer,agitated to provide an overrun of about 20-40%, and extruded at about20-25° F. The aerated desserts were placed in containers and held in a-30° F. freezer for about 1-2 hours.

Optionally, after aging, the dessert composition may be placed incontainers, frozen, and/or held at freezing temperatures for a desiredperiod of time, and then aerated to provide a frozen dessert product.

Optionally, after aging, the dessert mixture may be spray-driedaccording to any suitable method, and the composition laterreconstituted and aerated to make a frozen dessert product. Also, thecomposition could be prepared with dry blended ingredients and laterreconstituted to produce convenient frozen desserts suitable, forexample, in food service applications.

Pursuant to this protocol, frozen desserts of the invention may beprepared by substituting amounts of the appropriate ingredients in theforegoing steps.

EXAMPLE II Preparation of Yogurt Premix

To make 10,000 pounds of the yogurt premix, the following ingredientswere placed in a blend tank and blended together:

    ______________________________________                                                     Pounds                                                                              Total Solids (wt-%)                                        ______________________________________                                        cream, 40 wt-% fat                                                                            (500)  45.3                                                   condensed skim milk                                                                          (5540)  32.0                                                   water          (3960)  --                                                     ______________________________________                                    

The mixture was HTST pasteurized at about 185° F. for about 17 seconds.Pasteurization may otherwise be by batch method, or any other suitablemethod. The mixture was then two-stage homogenized at 1500 psi. in thefirst stage, and 500 psi. in the second stage, and held at about 185° F.for approximately 30 minutes. Homogenization of the mixture may be bytwo-stage homogenization, or any other suitable method.

The mixture was then allowed to cool to between about 90°-114° F., andinoculated with about 500 grams of a mixture of Streptococcusthermophilous and Lactobacillus bulqaricus cultures. Other suitablelactic acid producing bacterial cultures include, for example,Streptococcus lactis, and Lactobacillus acidophilius. The inoculatedmixture was agitated for approximately 30 minutes to about evenly mix inthe cultures. The mixture was then allowed to ferment without agitationat between about 90°-114° F. for approximately 10-12 hours until thetitratable acidity (TA) reached about 1.1-2.0. Titratable acidity, asused herein, is the % acidity in the product and is expressed as the %of lactic acid. The resulting yogurt premix was allowed to cool withagitation to about 40° F.

An aliquot of the cooled yogurt premix was then added to the dessertcomposition as indicated in Example I to provide an aerated frozenyogurt dessert. The pH of the final dessert composition was about 6.2.Also, other commonly produced cultured dairy products may be substitutedfor the yogurt portion to yield other cultured frozen dessert products.The ingredients and methodology employed in the production of theseoptional other cultured premixes would, of course, be dependent upon theparticular cultured frozen dessert product being produced.

Pursuant to this protocol, yogurt premixes may be prepared bysubstituting amounts of the appropriate ingredients in the foregoingsteps.

EXAMPLE III Aerated Frozen Desserts

Aerated frozen ice cream desserts, compositions 1-5 and 7, and yogurtdessert, composition 6, were prepared by mixing together the ingredientsaccording to the wt-% indicated in Table 1, as shown below, followingthe protocol as descried in Examples I and II.

                                      TABLE 1                                     __________________________________________________________________________    Frozen Dessert Compositions.sup.1                                                            1    2    3    4    5    6    7                                __________________________________________________________________________    UF5× skim milk blend.sup.2                                                             37.95                                                                              0.00 0.00 23.00                                                                              23.70                                                                              42.80                                                                              0.00                             Condensed skim milk                                                                          21.00                                                                              29.10                                                                              29.10                                                                              15.67                                                                              0.00 0.00 23.50                            Cream (40% fat)                                                                              0.00 7.45 7.45 7.36 37.44                                                                              6.30 37.47                            Sugar-egg yolk blend.sup.3                                                                   4.00 4.00 4.00 4.00 4.00 4.00 4.00                             corn syrup, 26DE.sup.4                                                                       14.00                                                                              0.00 0.00 14.00                                                                              8.00 11.00                                                                              0.00                             corn syrup, 36DE.sup.5                                                                       0.00 15.01                                                                              0.00 0.00 0.00 0.00 0.00                             corn syrup, 63DE.sup.6                                                                       0.00 0.00 14.72                                                                              0.00 0.00 0.00 0.00                             Sucrose        11.40                                                                              13.32                                                                              13.32                                                                              13.32                                                                              9.07 12.00                                                                              13.40                            Water          11.05                                                                              30.52                                                                              30.81                                                                              22.05                                                                              17.19                                                                              3.30 21.03                            Yogurt premix.sup.7                                                                          0.00 0.00 0.00 0.00 0.00 20.00                                                                              0.00                             Vanilla        0.60 0.60 0.60 0.60 0.60 0.60 0.60                             TOTALS         100.00                                                                             100.00                                                                             100.00                                                                             100.00                                                                             100.00                                                                             100.00                                                                             100.00                           Breakdown of compositions                                                     Total solids   40.00                                                                              40.00                                                                              40.00                                                                              40.00                                                                              40.00                                                                              40.00                                                                              40.00                            Lactose        5.83 5.16 5.16 4.24 2.46 4.16 5.04                             Fat            1.11 4.00 4.00 4.00 16.00                                                                              4.00 16.00                            Milk protein (mp)                                                                            8.42 3.50 3.50 5.59 4.50 8.34 3.45                             26 DE corn syrup solids (css)                                                                10.85                                                                              0.00 0.00 10.85                                                                              6.20 9.53 0.00                             26 DE css:mp   1.29:1                                                                             0.00 0.00 1.94:1                                                                             1.38:1                                                                             1.02:1                                                                             0.00                             __________________________________________________________________________     .sup.1 The weightpercentage (wt%) of each ingredient is based on the tota     weight of the composition.                                                    .sup.2 Ultrafiltered (UF) 5× skim milk blend was prepared by            blending together about 85 wt% UF5× skim milk retentate with about      15 wt% condensed skim milk.                                                   .sup.3 Sugaregg yolk blend was prepared by blending together about 10 wt%     sucrose with about 90 wt% egg yolk. Egg yolk substitutes, especially          cholesterolfree substances, may be used to replace the egg yolk component     .sup.4 Staley 200 liquid 26DE corn syrup (about 22.5 wt% water).              .sup.5 Staley 300 liquid 36DE corn syrup (about 20 wt% water).                .sup.6 Staley SWEETOSE 4300 liquid 63DE corn syrup (about 18.4 wt% water)     .sup.7 The yogurt premix was prepared according to Example II.           

EXAMPLE IV Composition of Ingredients

Compositions of ingredients listed in Table 1 are summarized in Table 2,shown below.

                  TABLE 2                                                         ______________________________________                                        INGREDIENT PERCENTAGES.sup.1                                                                      Total                                                                  Solids Protein Lactose  Fat                                      ______________________________________                                        UF5× skim milk retentate                                                               22.50    16.50   4.00   0.30                                   UF5× skim milk blend.sup.2                                                             23.93    15.82   5.95   0.29                                   Condensed skim milk                                                                          32.00    11.50   17.00  0.21                                   Cream (40 wt-% fat)                                                                          45.70    2.00    2.80   40.00                                  Sugar-egg yolk blend.sup.3                                                                   48.70    14.40   0.00   24.00                                  Corn syrup, 26DE.sup.4                                                                       77.50    0.00    0.00   0.00                                   Corn syrup, 36DE.sup.5                                                                       80.00    0.00    0.00   0.00                                   Corn syrup, 63DE.sup.6                                                                       81.60    0.00    0.00   0.00                                   Sucrose        100.00   0.00    0.00   0.00                                   Liquid sucrose 66.50    0.00    0.00   0.00                                   Water          0.00     0.00    0.00   0.00                                   Vanilla        0.00     0.00    0.00   0.00                                   Yogurt premix.sup.7                                                                          22.00    7.20    7.20   2.00                                   ______________________________________                                         .sup.1 The weightpercentage (wt%) of each ingredient is based on the tota     weight of the composition.                                                    .sup.2 UF5× skim milk blend was prepared by combining about 85%         UF5× skim milk retentate with about 15% condensed skim milk.            .sup.3 Sugaregg yolk blend was prepared by blending together about 10 wt%     sucrose with about 90 wt% egg yolk.                                           .sup.4 Staley 200 liquid 26DE corn syrup, about 22.5 wt% water.               .sup. 5 Staley 300 liquid 36DE corn syrup, about 20 wt% water.                .sup.6 Staley SWEETOSE 4300 liquid 63DE corn syrup, about 18.4 wt% water.     .sup.7 The yogurt premix was prepared according to Example II.           

EXAMPLE V Stability Evaluation

The dessert products, produced from the compositions of Table 1, werestored for about 3-5 weeks at about 10° F. to duplicate typicaldistribution conditions as an accelerated stress test. The products wereevaluated by a trained organoleptic panel according to "SensoryEvaluation Practices," H. Stone and J.L. Sidel, Academic Press, 1985.The panel evaluated the products according to sensory attributes ofcreaminess and iciness. Products having a high creaminess rating had amouthfeel which was substantially smooth in texture without grittinessand a high butterfat mouthcoat. Products having a low iciness rating hada mouthfeel which substantially smooth in texture without grittiness,and with ice crystals being few in number and small in size.

Frozen dessert products having the elements of the invention weresubstantially creamier and had substantially reduced iciness thanconventional products which do not utilize the elements of the presentinvention.

EXAMPLE VI Quiescently Frozen Ice Cream and Yogurt Desserts

The seven compositions presented in Table I were prepared byappropriately mixing the listed ingredients except for yogurt premix andvanilla. The mixtures were then cooled to about 40° F. and held for 4-16hours at that temperature to age the mixtures. For the dessert mixturesthe vanilla ingredient was then added to each of compositions 1-5 and 7.For preparation of the yogurt dessert, the yogurt premix ingredient, asprepared according to the protocol described in Example II was added tocomposition 6.

Each mixture was partially frozen to about 30° F. in a typical ice creamfreezer. Without incorporating pressurized air, each partially frozenmixture was extruded into a mold which was submerged in -45° to -5° F.of brine solution. A wooden or plastic stick was inserted at this point.Each product remained in the mold for 140-180 seconds after which timethe mold was dipped into a brine solution of 60-65° F. to defrost theproduct and to facilitate extraction from the mold. The product was thenstored in a freezer until evaluation.

Pursuant to this protocol, additional frozen desserts of the inventionmay be prepared by substitutive amounts of the appropriate ingredientsin the foregoing steps.

What is claimed is:
 1. A sweetened, aqueous composition suitable forpreparing a quiescently frozen dairy dessert, comprising: partiallyhydrolyzed starch in an amount greater than about 6 wt-%, a sweeteningagent, milk protein in an amount to provide a ratio of partiallyhydrolyzed starch to milk protein of at least 0.8:1, and water in amountof about 10 to 70 wt-%, the composition being free of added stabilizinggums, and the wt-% being based upon the total weight of the composition.2. A composition according to claim 1, wherein the composition iscapable of substantially retaining creaminess with substantially reducediciness under conditions of partial thawing and refreezing when thecomposition is aerated and frozen.
 3. A composition according to claim1, further comprising a sweetening agent in an amount of about 0.001-18wt-%, or fat in an amount of about 0.01-18 wt%, or a combinationthereof, the weight percentages being based on the total weight of thecomposition.
 4. A composition according to claim 1, further comprisingsweetening agent in an amount of about 0.001-18 wt-%, water in an amounteffective to achieve a total solids content of about 30-44 wt-%, whereinthe milk protein is present in an amount of at least about 4 wt-%, andthe partially hydrolyzed starch is present in an amount of about 6-16wt-%, the weight percentages being based on the total weight of thecomposition.
 5. A composition according to claim 4, further comprising ayogurt premix having a titratable acidity of 1.1-2.0, the weightpercentage being based on the total weight of the yogurt premix, theyogurt premix being present in an amount of about 5-80 wt-%, the weightpercentage of the yogurt premix being based on the total weight of thecomposition.
 6. A premix composition suitable for preparing aquiescently frozen dairy dessert product, comprising: partiallyhydrolyzed starch in an amount greater than about 6 wt-%, the weightpercentage being based on the total weight of the composition, and milkprotein in an amount to provide a ratio of partially hydrolyzed starchto milk protein of at least about 0.8:1, the composition being free ofadded stabilizing gums.
 7. A composition according to claim 6, whereinthe composition is capable of substantially retaining creaminess withsubstantially reduced iciness under conditions of partial thawing andrefreezing when the composition is combined with water, aerated andfrozen.
 8. A quiescently frozen, overrun or no overrun containing dairydessert product comprising: a frozen, sweetened, aqueous composition ofpartially hydrolyzed starch in an amount greater than about 6 wt-%, theweight percentage being based on the total weight of the composition,and milk protein in an amount to provide a ratio of partially hydrolyzedstarch to milk protein of at least about 0.8:1, and being free of addedstabilizing gums.
 9. A dessert product according to claim 8, wherein thefrozen aqueous composition is capable of substantially retainingcreaminess without iciness under conditions of partial thawing andrefreezing.
 10. A dessert product according to claim 8, wherein thepartially hydrolyzed starch is a corn syrup having a dextrose equivalentof less than about
 36. 11. A dessert product according to claim 8wherein the composition is not aerated.
 12. A dessert product accordingto claim 8 wherein the composition is quiescently or not quiescentlyfrozen.
 13. A dessert product according to claim 12 wherein thecomposition is quiescent and has an overrun of from about 10% to 120%.14. A dessert product according to claim 13 wherein the overrun is lessthan 15%.
 15. A dessert product according to claim 8, further comprisinga sweetening agent in an amount of about 0.001-18 wt-%, or fat in anamount of about 0.01-18 wt-%, or a combination thereof, the weightpercentages being based on the total weight of the dessert product. 16.A dessert product according to claim 8, further comprising a culturedpremix in an amount of about 5-80 wt-% the weight percentage being basedon the total weight of the dessert product.
 17. A method of preparing adairy dessert product, comprising:(a) blending together a mixture ofpartially hydrolyzed starch in an amount greater than about 6 wt-%, theweight percentage being based on the total weight of the dessertproduct, and milk protein in an amount to provide a ratio of partiallyhydrolyzed starch to milk protein of at least about 0.8:1; (b)pasteurizing the mixture; (c) homogenizing the mixture; (d) cooling themixture to about 40° F.; (e) aging the mixture for about 0-24 hours; and(f) freezing the mixture under quiescent conditions to produce thedessert product;said dessert product being capable of retainingcreaminess with substantially reduced iciness under conditions ofpartial thawing and refreezing.
 18. A method according to claim 17,wherein the freezing step is conducted in two stages, the firstincluding agitation to provide an overrun of about 15 to 120% and thesecond being conversion of the product to a hard consistency.
 19. Amethod according to claim 17, wherein the mixture is quiescently frozenwith or without an overrun.
 20. A method of preparing a yogurt premix,comprising:(a) mixing together an amount of skim milk, cream and watereffective to form a mixture; (b) pasteurizing the mixture; (c)homogenizing the mixture; (d) fermenting the mixture with a bacterialculture without agitation at a temperature effective to optimize growthof the lower lactic acid-producing bacterial strain, and until thetitratable acidity of the mixture reaches about 1.1-2.0, therebyproducing the yogurt premix; and said premix, when added to an amount ofpasteurized, homogenized and cooled dairy dessert composition comprisingpartially hydrolyzed starch in an amount greater than about 6 wt-%, theweight percentage being based on the total weight of the dessertproduct, and milk protein in an amount to provide a ratio of partiallyhydrolyzed starch to milk protein of at least about 0.8:1, being capableof providing quiescently frozen yogurt dessert product having creaminesswith substantially reduced iciness under conditions of partial thawingand refreezing.